300g (10.5 oz) chicken thigh fillets, cut into 4cm pieces
2 tbsp light soy sauce
½ tsp dark sweet soy sauce
1 tsp sesame oil, plus extra to drizzle at the end
2 tsp cornflour (cornstarch)
6 dried shitake mushrooms
2 tbsp vegetable oil
2 Chinese lap cheong sausages, sliced
3 garlic cloves, finely chopped
1 tbsp finely grated ginger
¼ cup Chinese Shaoxing wine
1 cup jasmine rice
¼ tsp white pepper
1 cup chicken stock
sliced spring onion (scallions) to sprinkle
Delicious!!
This recipe is sooooo good. I don’t have a clay pot and it still came out marvelous. I didn’t have dark soy sauce so I used Worcestershire sauce instead and I’m glad I did. Otherwise followed it to the letter. Love love love it
Oh this is so good!
This is one of my favorite go-to recipes. I cook the entire recipe, start to finish, in my Le Creuset Dutch oven, since I don’t have a clay pot. This is also a bit easier, since it is just one pot, without transferring anything. I’ve added extra vegetables, once, shrimp (added at last few minutes of cooking). Try it – so good.
Flavorful and Delicious
Such a crowd pleaser. I made it first just like the te I’ve said. The 2nd time I had some bok choy in the fridge so chopped it up and threw it in as well. I’m also in love with chili crisps so I put a tsp in for a little punch. Love this recipe so easy. Next time I might try chicken and shrimp.